CN109832339A - A kind of plant base smear type walnut cheese and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of plant base smear type walnut cheeses, by walnut, complex microbial inoculum and enzyme additive by removing the peel, water defibrination, mixing, homogeneous, sterilization, enzymatic hydrolysis, fermentation, after-ripening being added to be made.Wherein, walnut by peeling, mashing, it is homogeneous and it is secondary it is homogeneous be made walnut pulp, plant base smear type walnut cheese is made by water-bath, enzymatic hydrolysis, ingredient, mixing, homogeneous, sterilization, cooling, fermentation and cooling after-ripening in walnut pulp.The characteristic of the invention is to combine traditional cheese making process with modern innovation using fermentation, enzymolysis process preparation pure plant albumen walnut cheese, show one's talent in plant base category；Flavor is good, in good taste, is suitble to industrialized production, and then the category of abundant walnut product.

Description

A kind of plant-based spread walnut cheese and preparation method thereof

technical field

The invention relates to the field of food and food processing, in particular to a plant-based spread walnut cheese and a preparation method thereof.

Background technique

Cheese, also known as cheese, is a kind of milk or goat milk by adding an appropriate amount of lactic acid bacteria starter and rennet to ferment the protein (mainly casein) in the milk to coagulate, remove whey, and mature for a certain period of time. A fermented dairy product with high nutritional value. Fermented walnut cheese is a plant-based product made using traditional cheese-making techniques without the use of animal milk. At present, under the environment of environmental protection, sustainability and animal welfare, domestic and foreign plant protein has quietly developed and developed rapidly with the trend of cleaning, sugar reduction, and high protein. According to reports, the global plant protein market in 2016 exceeded US$8.3 billion and is expected to exceed US$14.8 billion in 2023. The advantages and disadvantages of plant protein coexist. Compared with animal protein, it has the advantages of high traditional protein content, high fat quality, no lactose, crude fiber, rich in vitamins and minerals, etc., creating an endless potential in the field of plant-based.

At present, domestic and foreign studies have found that walnuts contain 15%-20% of high-quality protein (including 18 amino acids, 8 kinds of essential amino acids), 63%-70% of fat (more than 90% are unsaturated fatty acids, of which sub- Rich in oleic acid and linolenic acid), various minerals and vitamins. According to "JN THE JOURNAL OF NUTRITION", "PLANT FOODS FORHUMAN NUTRITION", "NUTRITIONAL BIOCHEMISTRY" and other magazines, the active ingredients in walnut can help improve memory, delay brain aging, slow down senile dementia, prevent arteriosclerosis, and supplement the human body. of trace elements. Dali, Yunnan is the "Hometown of Walnuts in China" and "The No. 1 City of Walnuts in China", and the origin of the representative southern walnut variety "Yangbi Walnut". There are 10.15 million mu of high-quality walnut bases in the prefecture, with a per capita planting area of 3 mu. The output reaches 350,000 tons, the area accounts for 1/4 of the province, and the output accounts for about 1/3 of the province. The industrial system integrating walnut planting, processing and market construction has initially formed. However, in view of the nutritional function of walnut and as an emerging vegetable protein, the walnut products currently developed in the domestic and foreign markets include: walnut milk drink, walnut powder, walnut snacks, etc. It can be seen that the deep processing of walnut is seriously insufficient.

Inner Mongolia Mengniu Dairy (Group) Co., Ltd. R&D Center Yang Yonglong and others used cheddar cheese (short-mature, long-mature) made from fresh milk, heated and emulsified, and added walnuts, emulsified salt, etc. to make yellow or light brown mixed walnuts Flavored walnut reconstituted cheese. However, the walnut reprocessed cheese has high cost, low walnut content, high loss rate of cheese nutrients during reprocessing, and the processing technology is not suitable for industrial production.

SUMMARY OF THE INVENTION

In view of the deficiencies of the prior art, the present invention provides a plant-based spread walnut cheese and a preparation method thereof. The invention is characterized in that pure vegetable protein walnut cheese is prepared by using fermentation and enzymolysis processes. The product combines traditional cheese making technology with modern cheese. Innovation combined to stand out in the plant-based category. Good flavor, suitable for industrial production, enriching walnut categories.

A plant-based spread-type walnut cheese is characterized in that it is made from walnut, microbial compound bacterial agent and enzyme additives through peeling, water refining, mixing, homogenization, sterilization, enzymolysis, fermentation and post-ripening.

The microbial compound bacterial agent is Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus reuteri by mixing.

Preferably, the microbial compound bacterial agent is obtained by mixing Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus casei and Lactobacillus reuteri in a ratio of 1:1:1:1, or from Streptococcus thermophilus , Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus reuteri are mixed in a ratio of 1:1:1:1.

Wherein, the enzyme additive is one or more of lipase, flavor protease, neutral protease, composite protease and lipase.

Preferably, the enzyme additive is 0.15% flavor protease or 0.2% complex protease.

A method for preparing plant-based spread walnut cheese, characterized in that, walnuts are made into walnut pulp through peeling, beating, homogenization and secondary homogenization, and the walnut pulp is subjected to water bath, enzymolysis, batching, mixing and homogenization. , sterilized, cooled, fermented and cooled to produce a plant-based spreadable walnut cheese.

Wherein, the walnuts are put into -20 ℃ after being peeled and frozen overnight, add 60 ℃ warm water at room temperature to soak for 30 minutes, use a high-pressure water gun to wash off the seed coat, select peeled walnut kernels for use; use 80-120 mesh colloid mill The walnut kernels were beaten, and 1 kg of pulp was circulated for 5 minutes before use; the walnut paddle was homogenized by secondary homogenization, and the walnut paddle was first homogenized at 5-6 MPa by a homogenizer with a maximum homogenization pressure of 25 MPa; Then use a homogenizer with a maximum homogenization pressure of 60MPa and 25-35MPa to perform secondary homogenization on the primary homogenized walnut pulp; , sterilized, cooled, fermented and cooled to obtain plant-based spread walnut cheese; wherein,

Water bath: walnut paddle water bath to 50-60 ℃, easy for enzymatic hydrolysis;

Flavor protease was added to the walnut pulp after the water bath, the addition amount was 0.15%, and the enzymatic hydrolysis time was 70 minutes, and then compound protease was added, and the addition amount was 0.2%, and the enzymatic hydrolysis time was 90 minutes;

Add sucrose, the addition amount is 9-10% of the weight of the walnut paddle, add whey protein powder, the addition amount is 0.3-0.6% of the weight of the walnut paddle, add stabilizer, the addition amount is 1.8-2.2% of the weight of the walnut paddle;

Mixing: colloid mill 1min per kg of homogenate;

Homogenization: Use a homogenizer with a maximum pressure of 25MPa to homogenize the walnut paddle at 50°C;

Sterilization: sterilization at 85℃ for 30min;

Cooling: the sterilized material is cooled to 45℃;

Fermentation: The material is fermented at 30-35℃ for 30-40h;

Ripe after cooling: the fermented material is refrigerated at 0-2°C for 24 hours to obtain plant-based spread walnut cheese.

Among them, when the material is cooled to 45°C, under aseptic conditions, add 4% microbial compound bacterial agent by volume or weight of the material. The microbial compound bacterial agent is composed of Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, cheese Lactobacillus and Lactobacillus reuteri are mixed in a ratio of 1:1:1:1, or from Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus reuteri in a 1:1 ratio : 1:1 ratio mixed to obtain.

Beneficial effects of the present invention: The feature of the present invention lies in that pure vegetable protein walnut cheese is prepared by using fermentation and enzymolysis processes, and the traditional cheese making process is combined with modern innovation, so as to stand out in the plant-based category; good flavor and taste, suitable for Industrial production, thereby enriching the categories of walnut products.

Description of drawings

In order to illustrate the technical solutions of the embodiments of the present invention more clearly, the following briefly introduces the accompanying drawings used in the description of the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can also be obtained from these drawings without any creative effort.

Fig. 1 is the process flow chart of walnut peeling and beating;

Fig. 2 is walnut pulp enzymolysis, fermentation process flow chart;

Fig. 3 is a single strain bacterial growth curve diagram;

Fig. 4 is the domestication curve diagram of Lactobacillus casei;

Fig. 5 is the acclimation curve diagram of Lactobacillus casei;

Fig. 6 is the acclimation curve diagram of Lactobacillus reuteri;

Fig. 7 is the acclimation curve diagram of Lactobacillus plantarum;

Figure 8 is a graph of Streptococcus thermophilus domestication;

Figure 9 is a graph showing the domestication of Lactobacillus paracasei.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

Example 1

As shown in Figure 1, the production method of plant-based spread walnut cheese is as follows:

Peeling: After peeling the fresh dried walnuts, pick out the shriveled kernels, bad kernels, impurities, etc. in the walnut kernels, put them in -20°C freezer overnight, add 60°C warm water to soak for 30 minutes at room temperature, and wash them with a high-pressure water gun. Remove the seed coat and select peeled walnut kernels for use.

Beating: Use 80-120 mesh colloid mill to refine walnut kernels, and use 1kg of circular refining for 5 minutes for use.

Homogenization: Use secondary homogenization to homogenize the walnut paddles, first use a homogenizer with a maximum homogenization pressure of 25MPa to homogenize the walnut paddles at 5-6MPa; then use a homogenizer with a maximum homogenization pressure of 60MPa to homogenize the walnut paddles. The machine and 25-35MPa perform secondary homogenization on the walnut paddle that was homogenized once. in,

Water bath: walnut paddle water bath to 50-60 ℃, easy for enzymatic hydrolysis.

Enzymatic hydrolysis: Flavor protease added 0.15%, enzymolysis time 70min; compound protease added 0.2%, enzymolysis time 90min

Ingredients: add sucrose (9-10% by weight of walnut paddle), add whey protein powder (Hobbett 5011, walnut paddle weight) 0.3-0.6%, add stabilizer (Hobbett 3168, walnut paddle weight) 1.8- 2.2%;

Mixing: use a colloid mill to homogenize, 1min per kg of homogenization;

Homogenization: Use a homogenizer with a maximum pressure of 25MPa to homogenize the walnut paddle at 50°C;

Sterilization: The material is sterilized at 85℃ for 30min;

Cooling: After sterilization, cool the material to 45°C, and add 4% of the mixed bacteria by volume or weight under aseptic conditions. Mixed with Lactobacillus reuteri in a ratio of 1:1:1:1, or obtained from Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus reuteri in a 1:1:1 ratio : 1 ratio mixed to obtain;

Fermentation: 30-40h at 30-35℃;

Ripe after cooling: After fermentation is completed, refrigerate at 0-2°C for 24 hours to obtain plant-based spread walnut cheese.

Example 2

The present embodiment is the screening test of enzyme additives and the screening of casein hydrolysis parameters, as follows:

Taking the sensory score and free amino acid content of the walnut pulp enzymatic hydrolysis solution as indicators, after enzymatic hydrolysis by 0.15% lipase, the addition amount of flavor protease and compound protease enzyme (0.1, 0.15, 0.2, 0.25, 0.3) was investigated by protease hydrolysis. %) and enzymatic hydrolysis time (30, 50, 70, 90, 110 min) on the sensory score and free amino acid content of the enzymatic hydrolysate. The results are shown in the following table.

Table 1 Effects of various enzyme additives on sensory score and free amino acid content of enzymatic hydrolysate

It can be seen from the above table: when the added amount of flavor protease is 0.15%, and the enzymolysis time is 70min, the sensory score and free amino acid content of the enzymolysis solution are the highest; when the addition amount of compound protease is 0.2%, and the enzymolysis time is 90min, the sensory score of the enzymolysis solution is the highest. and the highest content of free amino acids.

Implementation 3

The present embodiment is the screening test of the microbial compound inoculum, as follows:

Bacteria: Bifidobacterium infantis CICC 6069, Lactobacillus plantarum CICC 6002, Lactobacillus fermentium CICC6233, Lactobacillus helveticus CICC 6064, Lactobacillus johnsonii CICC 6084), Lactobacillus reuteri CICC 6226, Lactobacillus paracasei CICC 20252, Lactobacillus caseiBNCC134415, Lactobacillus paracasei BNCC192210, Streptococcus thermophilus thermophilus CICC 20370).

(1) Strain activation

The probiotics preserved in the laboratory were respectively inoculated into MRS broth and cultured at 37°C for 24h to obtain the first generation of strains. Repeat the above steps to cultivate at 37°C for 18h at constant temperature and humidity, and perform the third activation to obtain three generations of activated strains, which are stored in a 4°C refrigerator for later use.

(2) strain screening

The strains were screened by the acidity, sensory score, viable count, and curdling time of walnut fermentation broth; acidity: refer to the method in GB 541334-2010 "Determination of Acidity of Milk and Dairy Products"; the total number of colonies was determined by turbidimetric method, The concentration of the bacterial solution can be inferred from the optical density of the bacterial suspension. The sterilized and uninoculated culture solution was used as a blank, and the absorbance at 600 nm of the bacterial solution was detected every 2 hours, and the growth curve of each strain was drawn according to the culture time and the corresponding absorbance at 600 nm; the number of lactic acid bacteria was determined by gradient dilution plate counting method . The diluted samples were spread on MRS medium and placed in a constant temperature incubator for cultivation. After 24 hours, the number of colonies was observed, and the formula for calculating the number of bacteria was: number of bacteria = number of colonies × dilution ratio.

Table 2 Single strain screening test

It can be seen from the table: Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus casei, Lactobacillus paracasei can be used for walnut fermentation.

(3) Bacteria domestication

The lactic acid bacteria were screened by a step-by-step acclimation method. The proportions of skim milk and walnut pulp are 100%/0, 80%/20%, 60%/40%, 50%/50%, 40%/60%, 20%/80%, and 0/100% respectively. The medium numbers are 1, 2, 3, 4, 5, 6, and 7 in sequence. Lactobacillus was first inoculated into whole skimmed milk, and its acidity and bacterial count were measured when the curd was fermented. The culture of No. 1 medium was inoculated into No. 2 medium, and the acidity and bacterial count were measured when the curd was fermented. And so on, until the No. 7 medium, measure its acidity and the number of viable bacteria.

It can be seen from Figure 4-Figure 9 that with the decrease of skim milk powder content, the acid-producing ability of lactic acid bacteria gradually decreased; it can be seen from Figure 4 that with the increase of walnut content, the acid-producing ability of Lactobacillus casei after domestication was significantly different from that of the un domesticated strains. Consistent; in Figure 5, the acid-producing ability of Lactobacillus casei is weaker, and the acid production ability of the untamed strain is stronger than that of the domesticated strain, but domestication has a certain effect on Lactobacillus casei; in Figure 6, Lactobacillus reuteri does not The acid-producing ability of the domesticated strain is stronger than that of the domesticated strain, but the difference between the two before and after domestication is not obvious; in Figure 7, the acid-producing ability of Lactobacillus plantarum after domestication is stronger than that of the untamed strain; The acid-producing ability of the strain and the non-domesticated strain is consistent. As the content of skim milk powder decreases, the acid-producing ability of the domesticated strain is weaker than that of the non-domesticated strain. Approaching and consistent; it can be seen from Figure 4-9 that domestication has an impact on the fermentation ability of lactobacillus, and high concentration of walnut has an effect on the growth of lactobacillus.

(4) Mixing of strains

The selected strains are subjected to a composite seed combination test, and a comprehensive evaluation is carried out according to the acidity, viable count and sensory indicators of the fermentation product, and which method to use for fermentation is selected.

Combination test: A. Streptococcus thermophilus: Lactobacillus plantarum: Lactobacillus casei: Lactobacillus casei: Lactobacillus paracasei: Lactobacillus reuteri (1:1:1:1:1:1), B. Streptococcus thermophilus: Lactobacillus plantarum: Lactobacillus casei: Lactobacillus casei: Lactobacillus paracasei (1:1:1:1:1), C, Streptococcus thermophilus: Lactobacillus plantarum: Lactobacillus casei: cheese Lactobacillus: Lactobacillus reuteri (1:1:1:1:1), D, Streptococcus thermophilus: Lactobacillus plantarum: Lactobacillus casei: Lactobacillus paracasei: Lactobacillus reuteri (1:1 :1:1:1), E, Streptococcus thermophilus: Lactobacillus plantarum: Lactobacillus casei: Lactobacillus paracasei: Lactobacillus reuteri (1:1:1:1:1), F, Chain thermophilus Cocci: Lactobacillus casei: Lactobacillus casei: Lactobacillus paracasei: Lactobacillus reuteri (1:1:1:1:1), G, Lactobacillus plantarum: Lactobacillus casei: Lactobacillus casei: Paracheese Lactobacillus: Lactobacillus reuteri (1:1:1:1:1).

Table 3 Strain compound test table

It can be seen from the table that different strain combinations have obvious effects on the fermented aroma, taste and viable count of walnut cheese. Combinations C and D are fermented with pleasant fermented walnut flavour, higher viable count and suitable acidity. All kinds of aroma components were released, and there was a mutual relationship between various strains. The experimental results showed that the strain combinations C and D were suitable for the fermentation of walnut cheese.

(5) Sensory evaluation standard of walnut fermentation broth

The walnut pulp is sterilized and cooled for fermentation. Color, odor, acidity and tissue state were measured respectively. The sensory scoring criteria are shown in Table 2.

Table 4 Sensory scoring criteria

In summary, it can be concluded that Streptococcus thermophilus: Lactobacillus plantarum: Lactobacillus casei: Lactobacillus casei: Lactobacillus reuteri in a ratio of 1:1:1:1 or Streptococcus thermophilus: Lactobacillus plantarum : Lactobacillus casei: Lactobacillus paracasei: Lactobacillus reuteri mixed in a ratio of 1:1:1:1 The microbial compound inoculant is added to walnut pulp for fermentation. , and has a light fermented aroma, the curd is fine and free of precipitation.

Claims (7)

1. A plant-based smearing type walnut cheese is characterized by being prepared from walnuts, a microbial compound bacteria agent and an enzyme additive through peeling, adding water, grinding into thick liquid, mixing, homogenizing, sterilizing, carrying out enzymolysis, fermenting and after-ripening.

2. The plant-based smearing type walnut cheese as claimed in claim 1, wherein the microbial compound inoculant is a mixture of several of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei, lactobacillus paracasei and lactobacillus reuteri.

3. The plant-based spread walnut cheese according to claim 2, wherein the microbial complex inoculant consists of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus reuteri in a ratio of 1:1:1:1 or streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei, lactobacillus paracasei and lactobacillus reuteri in a ratio of 1:1:1:1, and mixing the components in a ratio of 1.

4. The plant-based spread walnut cheese according to claim 1, wherein the enzyme additive is one or more of lipase, flavourzyme, neutral protease, complex protease and lipase.

5. The plant-based spread walnut cheese of claim 4, wherein said enzyme additive is 0.15% flavourzyme or 0.2% complex proteinase.

6. A preparation method of the plant-based smearing type walnut cheese is characterized in that walnuts are peeled, pulped, homogenized and secondarily homogenized to prepare walnut pulp, and the walnut pulp is subjected to water bath, enzymolysis, blending, uniform mixing, homogenization, sterilization, cooling, fermentation and cooling to be cooked to prepare the plant-based smearing type walnut cheese.

7. A method according to claim 6, wherein the walnut is peeled and then placed in a freezer at-20 ℃ overnight, soaked in 60 ℃ warm water at room temperature for 30min, the seed coat is washed off with a high pressure water gun, and the peeled walnut kernel is selected for use; pulping walnut kernels by using a 80-120-mesh colloid mill, wherein the weight ratio of the walnut kernels to water is 1: 1; homogenizing the walnut pulp by adopting secondary homogenization, and firstly, carrying out primary homogenization on the walnut pulp by utilizing a homogenizer with the maximum homogenization pressure of 25MPa at 5-6 MPa; secondly, homogenizing the walnut pulp subjected to primary homogenization by using a homogenizer with the maximum homogenization pressure of 60MPa at 25-35MPa, and carrying out water bath, enzymolysis, blending, uniformly mixing, homogenization, sterilization, cooling, fermentation and cooling after-ripening on the walnut pulp subjected to secondary homogenization to obtain the plant-based smearing type walnut cheese; wherein,

water bath: carrying out water bath on the walnut pulp subjected to secondary homogenization to 50-60 ℃, and facilitating enzymolysis;

enzymolysis: adding flavourzyme into the walnut pulp after water bath, wherein the adding amount is 0.15%, and the enzymolysis time is 70min, and then adding compound protease, the adding amount is 0.2%, and the enzymolysis time is 90 min;

preparing materials: adding sucrose with the addition amount of 9-10% of the weight of the walnut pulp, adding whey protein powder with the addition amount of 0.3-0.6% of the weight of the walnut pulp, and adding a stabilizer with the addition amount of 1.8-2.2% of the weight of the walnut pulp;

uniformly mixing: homogenizing with colloid mill for 1 min;

homogenizing: homogenizing the walnut pulp by a homogenizer with the maximum pressure of 25MPa at 50 ℃;

and (3) sterilization: sterilizing at 85 deg.C for 30 min;

and (3) cooling: cooling the sterilized materials to 45 ℃;

fermentation: fermenting the materials for 30-40h at the temperature of 30-35 ℃;

cooling and after-ripening: and (3) refrigerating the fermented material at 0-2 ℃ for 24h to obtain the plant-based smearing type walnut cheese.